Soy-Butter Basted Scallops With Wilted Sea Aster and Sesame

1. 
   
   Heat the oven to 70°C.
2. Season 2 scallops well with salt and pepper. Heat a cast-iron skillet over medium-high. Add 1 tbsp grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 1 to 2 minutes, until they begin to brown and form a crust on the bottom.
3. Flip the scallops, add a tsp butter and 1 tbsp soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
4. Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
5. Add 1 tbsp butter to the skillet and heat over medium. Add a thinly sliced clove of garlic and a few red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of butter if needed. 
6. Return the heat to medium-high and add 50g sea aster. Toss until the sea aster wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
7. Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with sesame seeds
8. Recipe by Colu Henry, inspired  by Naoko Takei Moore and Kyle Connaughton.
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